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Sour Ale - Gueuze



Top 10 Gueuze Recipes

Title Size ABV IBU OG FG Color Method Views
kettle sour
5.5 gal 6.03% 14.3 1.062 1.016
Partial Mash 1451
Lambic using Turbid Mash
12 L 6% 9.27 1.050 1.004
BIAB 1308
Smoked Gose
4 gal 4.32% 13.27 1.044 1.011
All Grain 1083
Base Gose (with fruit addition)
6 gal 4.92% 0 1.051 1.013
All Grain 894
Psudo-Lambic
6 gal 4.97% 6.97 1.047 1.009
All Grain 820
Simple Gueuze
5.5 gal 4.64% 0 1.044 1.008
All Grain 748
Ginger Gose
5.5 gal 4.91% 8.18 1.045 1.007
BIAB 726
Pop gueuze the weasel
5 gal 5.64% 0 1.053 1.010
All Grain 717
Gose Gossage
5 gal 5.02% 9.61 1.050 1.013
All Grain 664
I hope this gueuze well - experiement
1 gal 5.73% 15.89 1.057 1.013
All Grain 538

Newest Gueuze Recipes

Title Size ABV IBU OG FG Color Method Views
Cucumber Gose
20 gal 4.96% 15.96 1.049 1.012
All Grain 3
BBD Matt/Chris/Ken
15 gal 4.16% 0 1.040 1.008
All Grain 4
Gaylord Street Classic Gueuze
6 gal 6.04% 7.98 1.055 1.009
All Grain 10
Awesome Recipe
25 L 4.58% 7.61 1.046 1.011
extract 5
Seabuckthorn Gose
2200 L 4.53% 9.57 1.046 1.012
All Grain 21
GOZE TEST1
10 L 4.16% 5.31 1.045 1.014
All Grain 21
#Violet Gueuze №2
18.9 L 4.41% 17.54 1.044 1.010
All Grain 17
That Log Had a Child v2
5.5 gal 3.08% 20.97 1.030 1.007
All Grain 10
Sour Base (Golden)
120 gal 5.69% 0.99 1.058 1.014
All Grain 32
Golden Sour Ale
100 gal 5.05% 2.08 1.045 1.007
All Grain 38

Fermentables Used In Gueuze Recipes (View More)

Name
Recipes
Country
Category
Type
Color
PPG
Avg. Usage
Usage Range
German - Acidulated Malt 18 German Grain acidulated malt 3.4°L
27 12% 3% - 26%
German - Pilsner 16 German Grain base malt 1.6°L
38 45% 20% - 91%
American - White Wheat 11 American Grain base malt 2.8°L
40 36% 22% - 50%
American - Pale 2-Row 10 American Grain base malt 1.8°L
37 45% 10% - 67%
German - Wheat Malt 10 German Grain base malt 2°L
37 37% 4% - 60%
American - Wheat 7 American Grain base malt 1.8°L
38 39% 24% - 61%
American - Pilsner 6 American Grain base malt 1.8°L
37 36% 22% - 54%
German - Vienna 5 German Grain base malt 4°L
37 16% 8% - 24%
Dry Malt Extract - Wheat 5 Dry Extract extract 3°L
42 18% 12% - 31%
Flaked Wheat 5 Adjunct raw 2°L
34 19% 10% - 33%

Hops Used In Gueuze Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Saaz 6 3.5 86% 50% - 100%
Willamette 4 4.5 88% 50% - 100%
Mosaic 3 12.5 59% 20% - 100%
Fuggles 3 4.5 89% 67% - 100%
Tettnanger 3 4.5 60% 50% - 100%
Azacca 3 15 75% 25% - 100%
Columbus 2 15 9% 5% - 12%
Lemondrop 2 6 100% 100% - 100%
Citra 2 11 50% 33% - 100%
Cascade 2 7 100% 100% - 100%

Steeping Grains Used In Gueuze Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Rolled Oats 1 Adjunct raw 2.2°L
33 14% 14% - 14%
Cherry 1 Fruit fruit 0°L
6.3 71% 71% - 71%
American - Caramel / Crystal 20L 1 American Grain crystal malt 20°L
35 40% 40% - 40%
Briess - Rice, Flaked 1 American Grain base malt 1°L
32.2 100% 100% - 100%
American - Munich - Light 10L 1 American Grain base malt 10°L
33 60% 60% - 60%
German - Acidulated Malt 1 German Grain acidulated malt 3.4°L
27 100% 100% - 100%
German - CaraFoam 1 German Grain crystal malt 1.8°L
37 14% 14% - 14%

Yeasts Used In Gueuze Recipes (View More)

Name Recipes Laboratory Type Alcohol Tolerance Flocculation Attenuation Min. Temp Max. Temp
Fermentis / Safale - Safale - American Ale Yeast US-05 7 Fermentis / Safale Ale .095 Medium 81% 54°F 77°F
White Labs - German Ale/ Kölsch Yeast WLP029 4 White Labs Ale Medium Medium 75% 65°F 69°F
Wyeast - Roeselare Ale Blend 3763 3 Wyeast Ale 0.11 Variable 80% 65°F 85°F
Wyeast - German Ale 1007 3 Wyeast Ale 0.11 Low 75% 55°F 68°F
Fermentis / Safale - Safale - English Ale Yeast S-04 3 Fermentis / Safale Ale .0975 High 75% 54°F 77°F
White Labs - California Ale Yeast WLP001 3 White Labs Ale High Medium 76.5% 68°F 73°F
Wyeast - Lactobacillus 5335 2 Wyeast Ale 0.09 - 75% 60°F 95°F
Wyeast - Kölsch 2565 2 Wyeast Ale 0.1 Low 75% 56°F 70°F
Wyeast - Brettanomyces lambicus 5526 2 Wyeast Ale 0.12 Medium 90% 60°F 75°F
White Labs - Belgian Sour Mix WLP655 2 White Labs Ale Med-High Med/Low 75% 80°F 85°F

Other Ingredients Used In Gueuze Recipes (View More)

Name Recipes Type Use Avg. Usage Usage Range
Irish Moss 5 Fining Boil 53% 2% - 100%
Gypsum 5 Water Agt Mash 28% 0% - 55%
Table Salt 4 Water Agt Mash 8% 5% - 15%
Calcium Chloride 3 Water Agt Mash 19% 0% - 45%
Epsom Salt 2 Water Agt Mash 5% 0% - 10%
Chalk 2 Water Agt Mash 8% 2% - 14%
Wyeast - Beer Nutrient 1 Water Agt Boil 0% 0% - 0%
Lactic acid 1 Water Agt Sparge 50% 27% - 72%
Whirlfloc 1 Fining Boil 12% 12% - 12%
Magnesium Chloride 1 Water Agt Mash 2% 2% - 2%
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